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| HOMEMADE GOODNESS. |
On Thursday, March 12, 2015, I posted my
“Not QuiteChicken Cacciatore”. While not a traditional cacciatore recipe it is
quite tasty. Nevertheless, this evening I am posting my original recipe, which
I simply call, “MY CHICKEN CACCIATORE”
It is the recipe we would eat when all
the ingredients are on hand. I hope you enjoy it.
Remember during these crazy times of
COVID 19 to Wash your hands frequently, wear a mask and gloves, and for God Sake …
Stay well!
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MY CHICKEN
CACCIATORE
Combine the
following to coat chicken:
1/2 c. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. butchers black pepper
1/4 tsp. paprika
Sauce
Ingredients:
3 to 4 lbs,
chicken, cut into bite-sized pieces, coated in flour mixture
1 pkg. -
mushrooms sliced
1/4 c. olive oil
1 - medium
yellow onions, sliced or chopped
1 - bell pepper,
sliced or chopped
3 - cloves
garlic, sliced or crushed
2-3 medium
tomatoes, chopped or 1 1/2 cups canned tomatoes or 2 can stewed tomatoes cutting
all dried seasonings by half
1- 2 celery
ribs, sliced
28 oz. jar
tomato sauce + 1 can tomato paste (or 4- 8 oz. jars tomato sauce or 24 oz. can
Bertolli Portobello Mushroom Pasta Sauce + 1 can tomato paste
1/2 tsp dried
Italian seasoning, or
1/2 tsp. oregano
and
1/2 tsp. basil
1/4 tsp. butchers
black pepper
1 tsp salt
1/4 tsp. hot red
pepper flakes
¼ cup fine red
wine vinegar
8 – 12 ozs
fettuccine
Directions:
1-
After
chicken is coated with the flour mixture, brown in hot oil and add the
remaining ingredients. Simmer together until the chicken is done
2-
If
using tomato paste mix in a bowl with 1 ½ cup of water then pour into skillet.
3-
If
needed, use the left-over flour mixture to thicken the sauce.
Serve over hot cooked spaghetti or fettuccine,
with salad and garlic bread.
---DOWNLOAD RECIPE HERE.